1. In a saucepan of boiling water, blanch broccoli for 2 minutes. Drain and refresh with cold water. Drain again. Chop coarsely.2. Preheat oven to 220C (425F/Gas 7). Grease 2 baking sheets. Knead dough with dill weed until evenly distributed. Divide into 2 equal pieces. Roll out each piece on a lightly floured surface to a circle measuring 25 cm (10 in) in diameter. Brush lightly with oil.3. Divide broccoli between the 2 pieces of dough, confining it to one half of each circle. Sprinkle with two-thirds of the cheese and season with salt and pepper. Dampen edges with water, fold over dough to enclose filling and seal well by pressing with a fork. Transfer to baking sheets, brush with beaten egg and sprinkle with remaining cheese. Make 2 or 3 air holes with a sharp knife. Bake in the oven for 20 minutes until golden. Serve the calzoni garnished with a little chopped fresh dill.